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CHICKEN ENCHILADA CASSEROLE

2 1/2 c. diced cooked chicken
1 can evaporated milk
1 can cream of chicken soup
1 pkg. taco seasoning mix
1 medium onion, chopped
1/2 c. celery, chopped
1 can green chilies, drained
6 corn tortillas, torn into
1-inch pieces
3/4 c. diced Cheddar cheese

In a 2 quart casserole combine chicken, milk, soup, taco
mix, onion, celery, chilies, tortillas and cheese. Microwave
11 to 13 minutes, rotating dish one half turn every 3 minutes.
(Ground beef can be used instead of chicken.)

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